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Hron grapes

Hron grape is a grape variety found in Slovakia which is used exclusively in the production of red wines. This grape typically produces the red Slovakian wine and is a result of the crossing between the Southwest French grapes of Abouriou and Castets.

This wine grape despite being one of the recent ones is a promising Slovakian cross grape which produces fantastic quality full bodied and age worthy red wines.

Wine grape varieties

Origin and Parentage of Hron Grape variety

The Hron grape variety which is one of the best crosses created from the Slovakian region actually came into existence in the year 1976 in the research and the breeding facility of VSSVVM which was known for its encology and viticulture in the Madra region of Slovakia.

This grape came into existence; thanks to Mr. Dorota Pospisilova who created this grape in the above mentioned research facility.

This grape actually derives its name from the Dunaj river (also known as Danube), which refers to the second largest river of Slovakia. Hron is a tributary to the Dunaj, and this grape is named to commemorate this tributary.

This grape is created by crossing the Abouriou and Castets grape varieties and is a sibling to grape varieties like Nitranka, Rimava and Váh thanks to the same parentage for all!

Hron grape was officially allowed to be a part of the commercial wine production in the year 2011, and has been actively used since, in the wines produced in Slovakia.

Wines with Hron grapes

Vine and Viticulture for Hron grape variety

Since Castets, happens to be one of the parents of Hron, it has borrowed some of the characteristics of the Hron Grape. Hron typically is a late budding grape which tends to ripen in the mid portion or the later one of the harvesting season.

Hron grape variety typically grows well in deep, warm vineyard soils of Slovakia offering resistance to spring frosts and the typical viticultural hazards of botrytis bunch rot.

Thanks to its preference for warmer clime, it is highly susceptible to winter frosts (hard winter frosts) and the cooler soils tend to delay its ripening period.

When it comes to fungal infection resistance, this grape typically offers moderate resistance to powdery mildew.

Wine regions for Hron grape variety

Being allowed to be a part of the official winemaking process in 2011, not many regions in the world have taken to the production of Hron grape variety.

This grape variety only occupies 5 hectares or 12 acres of land in Slovakia and currently grows in the regions of Južnoslovenská and Malokarpatská which fall to the southwestern part of Slovakia.

When it comes to the wine regions, the grapes from Malokarpatská give a bluish colour to the wine, whereas the grapes from Južnoslovenská give a salmon pink colour to the wine.

Characteristics of Hron Grape variety and wine styles

According to one of the world’s leading wine enthusiast Jancis Robinson, well-made Hron wines from favourable vintages give out similarities to the Cabernet Sauvignon wines and the wines made from this grape typically have a deep colour, are full bodied and produce wines which are age worthy reds of a great quality.

The current producers of these varietal wines include Karol Branis and Chateau Modra. Currently the only recognized synonym by the Vitis International Variety Catalogue (VIVC) for this grape is the CAAB 3/22.

Food Pairing with Hron grape wine

Hron grape wines go well with French, Italian and American cuisine, thanks to its savory taste and complex structure.

This wine tastes best with smoked and grilled foods and whichever vegetables one considers, as long as they are either properly smoked, or they are grilled, they will taste extremely good with the wine made from Hron grapes.

Sure enough, this wine can be had with smoked mushrooms and cheeses like the aged cheddar or hard cheeses like the Pecorino.

This wine tends to have a super long finish and pairs really well with herbs and spices having an earthy and a smoky flavour like  parsley, smoked paprika, sumac, thyme, porcini powder, rosemary, black pepper, juniper berry, cumin, coriander, clove, garlic, shallot, vanilla bean, green onion and barbecue sauce. It really tastes well with items like rosemary infused garlic kale chips.

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Michael Bredahl

Michael Bredahl

Wine Writer

Michael is an online enthusiast, with a lot of knowledge about online marketing. Traveling around the world to hunt for the perfect wine. Latest on Sicily, where Etna has a huge impact on the taste, which is strong with a bitter aftertaste for the youngest wines, but older wines are fantastic. Drinking wine, and writing about them, are one the passions. Remember to drink responsibly 🙂

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